and however painfully he might look back on scenes of horror, the pensive reflection would not alarm him. Though his feelings suffered, his conscience would be acquitted. The sad remembrance would move serenely, and leave the mind without a wound. But oh, India! thou loud proclaimer of European cruelties, thon bloody monument of unnecessary deaths, be tender in the day of inquiry, and show a christian world thou canst suffer and forgive!

"Departed from India, and loaded with the plunder, I see him doubling the Cape, and looking wishfully to Europe. I see him meditating on years of pleasure, and gratifying his ambition with expected honours. I see his arrival pompously announced in every newspaper, his eager eye rambling through the crowd in quest of homage, and his ear listening lest an applause should escape him. Happily for him he arrived before his fame, and the short interval was a time of rest. From the crowd I follow him to the court; I see him enveloped in the sunshine of sovereign favour, rivalling the great in honours, the proud in splendour, and the rich in wealth. From the court I trace him to the country: his equipage moves like a camp; every village bell proclaims his coming; the wondering peasants admire his pomp, and his heart runs over with joy.

"But, alas! not satisfied with uncountable thousands, I accompany him again to India-I mark the variety of countenances which appear at his landing. Confusion spreads the news. Every passion seems alarmed. The wailing widow, the crying orphan, and the childless parent, remember and lament; the rival nabobs court his favour; the rich dread his power; and the poor his severity. Fear and Terror march like pioneers before his camp; Murder and Rapine accompany it; Famine and Wretchedness follow in the rear!"___

In my next lecture, which will complete my proposed course, I shall state to you the different divisions of a regularly composed oration; with illustrations of its most essential and prominent parts, from some of our most celebrated forensic and didactic writers.

DOMESTIC ECONOMY.

In the daily details of life, whatever combines economy with elegance is of most desirable acquisition. In the perusal of those foreign journals which are dedicated to the discoveries of philosophy, or the progress and improvement of the useful or elegant arts, we find many articles which may be very profitably perused on this side of the Atlantic. These we shall make it a cardinal point of duty to select and preserve with the greatest care in this Journal. Many a housekeeper, and all the lady Bountifuls of our fine and fruitful country will, after perusing the ensuing paper, adopt its suggestions.

EDITOR.

A cheap method of preserving fruit without sugar, for domestic uses, or sea stores, by Mr. Thomas Saddington, No. 73, Lower Thomas Street.*

SIR,

I SHALL be much obliged to you to lay before the Society of Arts the enclosed communication, and a box containing the following fruits in bottles, preserved without sugar, namely apricots, gooseberries, green currants, raspberries, cherries, Orlean's plums, egg plums, gages, damsons and Siberian crabs. I have also sent some fresh English rhubarb plant, preserved in a similar manner. The same mode is applicable to other English fruits, as cranberries, barberries and many more. This manner of preserving fruit will be found particularly useful on shipboard for sea stores, as the fruit is not likely to be injured by the motion of the ship, when the bottles are laid down on their sides and the corks kept moist by the liquor, but on the contrary, will keep well, even in hot climates.

The cheapness of the process will render it deserving of the attention of all families from the highest to the lowest ranks of society. If the instructions I have sent are well attended to, I have no doubt that whoever tries my method will find it to answer his expectation.

I am, &c.

T. S.

A new method to preserve various sorts of garden and orchard fruits, without sugar.

The general utility, as well as luxurious benefit, arising from the fruit produced by our gardens and orchards, is well known

* Five guineas were voted by the Society of Arts to Mr. S. for this invention.

and acknowledged at the festive board of every family; nor is this utility and benefit less manifested by a desire of many persons to preserve them for culinary purposes in the more unbountiful season of the year; and I am well persuaded that this commendable desire would be greatly extended in most families was it not attended with so much expense as is generally the case by preserving fruit in the common mode with sugar, this article chiefly constituting the basis by which it is effected. In addition to the expense of sugar, which is frequently urged as a reason for not preserving, there are other objections to the method, and what I am about to mention cannot be considered as the least, namely, the great uncertainty of success, occasioned by the strong fermentable qualities contained in many sorts of fruit. It may be said by some that fruit may be preserved for a length of time without sugar by the ordinary mode of baking or boiling, and being closely stopped up, to which assertion I freely assent; but even this method is frequently attended with uncertainty, for if the cork or other means used for keeping the external air out of the vessel becomes dry, or from any other cause the atmospheric air exchanges place with what is impregnated by the fruit, it soon becomes mouldy and unfit for

use.

From these considerations, and a desire of preserving fruits at a trifling expense, I have made various experiments of doing it without sugar, and at the same time with a certainty of their retaining all those agreeable flavours which they naturally possess; and it is highly probable that they will keep perfectly good for two or three years, or even a longer period, in any hot climate, by which it appears to become a valuable store for shipping or exportation, as I have exposed them to the action of the meridian sun in an upper room, during the whole of the summer, after they have been so preserved (being done in 1806). I have now the pleasure of laying before the society specimens of the fruit alluded to.

PROCESS.

The bottles I chiefly use for small fruit, such as gooseberries, currants, cherries and raspberries are selected from the widest

necked of those used for wine or porter, as they are procured at a much cheaper rate than what are generally called gooseberry bot. tles. Having them properly cleaned and the fruit ready picked, which should not be too ripe, fill such of them as you intend doing at one time, as full as they will hold so as to admit the cork going in, frequently shaking the fruit down while filling. When done, fit the corks to each bottle, and stick them lightly in so as to be easily taken out when the fruit is sufficiently scalded, which may be done either in a copper, or large kettle or saucepan over the fire, first putting a coarse cloth of any sort at the bottom to prevent the heat of the fire from cracking the bottles: then fill the copper, or kettle with cold water, sufficiently high for the bottles to be nearly up to the top in it; put them in sideways to expel the air contained in the cavity under the bottom of the bottle; then light the fire if the copper is used, taking care that the bottles do not touch the bottom or sides, which will endanger their bursting; and increase the heat gradually until it comes to about one hundred and sixty or one hundred and seventy degrees, by a brewing thermometer, which generally requires about three-quarters of an hour. For want of such an instrument, it may be very well managed by judging of the degree of heat by the finger, which may be known by the water feeling very hot but not so as to scald it. If the water should be too hot, a little cold may be added to keep it of a proper temperature, or the fire may be slackened. When it arrives at a sufficient degree of heat it must be kept at the same for about half an hour longer, which will at all times be quite enough, as a longer time or a greater heat will crack the fruit.

During the time the bottles are increasing in heat, a tea kettle full of water must be got ready to boil as soon as the fruit is sufficiently done. If one fire only is used the kettle containing the bottles must be removed half off the fire, when it is at the full heat required, to make room for boiling the water in the tea kettle. As soon as the fruit is properly scalded, and the water boiling, take the bottles out of the water one at a time, and fill them within an inch of the cork with the boiling water out of the tea kettle. Cork them down immediately, doing it gently, but very tight, by squeezing the cork in, but you must

not shake them by driving the cork, as that will endanger the bursting of the bottles with the hot water; when they are corked, lay them down on their side, as by this means the cork keeps swelled and prevents the air escaping: let them lie until cold, when they may be removed to any convenient place of keeping, always observing to let them lie on their side until wanted for use. During the first month or two after they are bottled, it will be necessary to turn the bottles a little round, once or twice in a week, to prevent the fermentation that will arise on some fruits, from forming into a crust, by which proper attention the fruit will be kept moist with the water, and no mould will ever take place. It will also be proper to turn the bottles a little round once or twice in a month afterwards. Having laid down the method of preserving fruit without sugar in as clear and concise a manner as possible, I will recapitulate the whole in a few words which may be easily remembered by any person. Fill the bottles quite full with fruit-put the corks in loosely-let them be put into a kettle of water-increase the heat to scalding for about three-quarters of an hour, when of a proper degree, keep it at the same half an hour longer-fill up with boiling water-cork down tight-lay them on their side until wanted for use.

It may be said as an additional reason, as well as cheapness, for using wine or porter bottles instead of gooseberry, that there is a difficulty of obtaining them, even at any price, in some parts of the country; and indeed they are equally useful for small fruit, and answer the purpose quite as well, excepting the little inconvenience of getting the fruit out when wanted for use, which may be easily done by first pouring out all the liquor into a basin, or any other vessel, and then with a bit of bent wire, or small iron meat-skewer the fruit may be raked out. Some of the liquor first poured off serves to put into pies, tarts, or puddings, instead of water, as it is strongly impregnated with the virtues of the fruit, and the remainder may be boiled up with a little sugar, which makes a very rich and agreeable sirup.

In confirmation of the foregoing assertions I now produce twenty-four bottles, as samples, containing twelve different sorts of fruit, namely, apricots, rhubarb, gooseberries, currants, rasp